Green Garlic Labneh

Name: Green Garlic Labneh
Yield: Makes 1 cup
Ingredients: 1 green garlic bulb, white and pale-green parts only, peeled and finely grated; 1 cup labneh (Lebanese strained yogurt); Kosher salt, freshly ground pepper

By Alison RomanPhotography by Ted Cavanaugh

March 22, 2016

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Ted Cavanaugh

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

Recipe information

Yield
Makes 1 cup

Ingredients

1 green garlic bulb, white and pale-green parts only, peeled and finely grated

1 cup labneh (Lebanese strained yogurt)

Kosher salt, freshly ground pepper

Preparation

Step 1
Mix green garlic into labneh in a small bowl; season with salt and pepper.
Step 2
Do Ahead: Labneh can be made 1 day ahead. Cover and chill.

Nutrition Per Serving

Per ¼ cup: Calories (kcal) 100 Fat (g) 3.5 Saturated Fat (g) 2.5 Cholesterol (mg) 20 Carbohydrates (g) 7 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 6 Sodium (mg) 135

TagsDip Spreads Garlic Root Vegetable Vegetable Spring Quick Easy Starter Snack Gluten Free Nut Free Vegetarian Keto Bon Appétit

Recipe notes

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